Veggie Stew
All ingredients are organic when possible.
2-1/2 cups cauliflower
2-1/2 cups Broccolli
1 Dark Orange Sweet Potato (5")
2 cups Carrots
3 cups Bok Choy/greens and all chopped (bite size)
3 cups Green Onion/Scallions chopped
3 cups Red beet greens chopped (bite size)
3 cups Orange beet greens chopped (bite size)
2 tbs Raw Almond Butter
1/8 tsp Cumin
1 tsp Sea Salt
1 tsp Garlic ground
2/3 cup Coconut Water
1. Cook first four ingredients together until very tender. Then puree using also some of the broth from making them and set aside ( cauliflower, Broccolli, Sweet Potato & Carrots)
2. While the above is cooking, Put just enough water in your pot (about 6 cups) to cook the next four. If you put them in the water in this order they all cook perfectly done at the same time.
( Bok Choy/greens, Green Onion/Scallions, both beet greens)
3. Once cooked: remove 1/3 to 1/2 of the greens, little broth, and puree them with 2 tbs Raw Almond Butter
4. Combine both sets of purees and the veggies in the veggie pot. Stir, and add the last four ingredients:
( Cumin, Sea Salt, Garlic ground, Coconut Water)
TIP: If your stew is "too much greens and lumpy for you" then grab some out and puree and put back in. If it is too thick... add some water or coconut water to taste.
This batch made 13 servings.
Serving size: 1-1/4 Cup
Calories: 57
Total Fat: 1.4g
Sat Fat: 0.1g
Cholesterol: 0
Sodium: 211.3mg
Carbs: 9.8g
Fiber: 3.5g
Sugars: 3.4g
Protein: 2.3g
SO HOW'D IT GO?
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